Valrhona Raspberry & Hibiscus Glazed Travel Cake | World Wide Chocolate
This travel cake is infused with the taste of Valrhona Inspiration Framboise chocolate and topped with a raspberry hibiscus glaze.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at worldwidechocolate.com.
Ingredients
- 256 g Unsalted Butter
- 18 g Dried Hibiscus Flower
- s.q. Butter ((melted))
- 160 g Egg Yolks
- 5 g Lemon Zest
- 144 g Granulated Sugar ((#1))
- 160 g Egg Whites
- 4 g Cream of Tartar
- 176 g Granulated Sugar ((#2))
- 13 g Baking Powder
- 306 g All Purpose Flour
- 10 g Loose Leaf Hibiscus Tea ((optional))
- Hibiscus Butter
- 150 g Frozen IQF or Fresh Raspberries
- 100 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves ((chopped))
- 188 g Icing Sugar
- 6 g Loose Leaf Hibiscus Tea
- 256 g Water
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